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Thai Coconut Chicken Soup

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Tom Kha Gai (also known as Thai Coconut Soup) is a delicious soup with coconut milk, chicken broth and a variety of vegetables and spices. 

Bowl of thai coconut soup with spices and lime wedges.

I’ve ordered Tom Kha Gai from several different Thai restaurants and have loved it every time. To make this nourishing soup at home you’ll need to seek out a few uncommon ingredients, but don’t let that discourage you from making this dish. It’s well worth the effort, I promise!

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Thai Coconut Chicken Soup

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Thai Coconut Soup is a delicious soup with coconut milk, chicken broth and a variety of vegetables and spices. 

  • Author: The Coconut Mama

Ingredients

  • 1 Tablespoon Coconut Oil
  • 2 Tablespoons Grated Ginger
  • 4–6 Tablespoons Thai Red Curry Paste
  • 6 cups Chicken Bone Broth
  • 3 Tablespoons Fish Sauce
  • 1 Tablespoon Sugar
  • 2 (14 ounce) Cans Coconut Milk – please use BPA free coconut milk
  • 1 pound Boneless, Skinless Chicken Breast, sliced Into 1 Inch Strips
  • 3 Tablespoons Fresh Lime Juice
  • 1/2 cup Fresh Cilantro Leaves
  • salt and pepper to taste

Instructions

  1. Heat oil in large Dutch oven over medium heat until simmering. Stir in the ginger and curry paste and cook for one minute. Add 1/2 cup bone broth and stir until the curry paste dissolves. Stir in the remaining broth, the fish sauce, and unrefined sugar. Bring to a simmer and cook, partially covered for 15 minutes.
  2. Stir in the coconut milk and chicken. Summer until the chicken is cooked, about five minutes. Stir in the lime juice and season with salt and pepper.
  3. Sprinkle fresh cilantro leaves over each serving of soup. Serve and enjoy!
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Tiffany Pelkey

I’m a mama, a cook, and a lover of all things coconut! I’m passionate about natural foods and a true believer in the health benefits of coconut oil. I use coconut products in all my baking and share my tutorials and recipes on my site with the hope of helping others to live healthier lives!

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Reader Interactions

2 Comments

  1. Chachairis

    We made this soup vegetarian using veggie broth and a pound of mushrooms instead of chicken. While the curry paste is simmering we added the mushrooms and added potatoes when the chicken was supposed to be added.

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